The Condiments Kitchn Editors Swear By

updated May 1, 2019
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Post Image
(Image credit: The Kitchn)

There might have been some debate about what exactly constitutes a condiment, but one thing is absolutely certain: Kitchn editors love condiments. They occupy a whole lot of real estate in our fridges and are that little something extra that we use to take meals from good to great. Here are our favorites.

I don’t have a huge tolerance for spiciness, but Cholula is an exception. I use it on my breakfast every single morning since it pairs really well with eggs or avocado toast. It’s a perfect introductory hot sauce for those who are spicy-averse! — Lauren Masur, Staff Writer

Dijon forever! I use Maille (what up, Kitchn 100!) because it has such a simple ingredient list but is packed with so much flavor. I use it almost daily in salad dressings and dipping sauces for roasted veggies. It also takes tuna melts and sauces (like this cauliflower cheese sauce) to the next level. — Lauren Kodiak, Managing Editor

3. Fage Full-Fat Greek Yogurt

I feel like it’s not thought of as a condiment, but it totally is! It’s a go-to breakfast but more often than not I find myself reaching for it as a condiment. I always opt for the full-fat kind because fat = creamy, awesome flavor. I use it as a sour cream substitute on taco night, whisk it into a creamy salad dressing, use it as a marinade for chicken, or even just dollop it on roasted vegetables to make them meal-worthy. — Sheela Prakash, Assistant Food Editor

I love TJ’s Aioli Garlic Mustard! It’s great as a quick veggie dip, on salmon or chicken, or as a salad dressing base. — Melissa Harrison, Food Director

(Image credit: Emma Christensen)

I swear by Duke’s mayonnaise! The flavor is the perfect light, tangy, and creamy spread that tastes closest to homemade. — Meghan Splawn, Associate Food Editor

6. Miso Master Organic Mellow White Miso

It’s not new or snazzy (in fact, it’s been around for centuries), but miso is my all-time favorite condiment. Although I like all varieties, I always keep Miso Master Organic Mellow White Miso on hand for its versatility. It’s the ultimate sweet-and-salty flavor-booster for any number of dishes, from roasted radishes to homemade ramen to silky broiled eggplant. — Grace Elkus, Senior Food Editor

I can’t get enough of this lemon curd! It’s rich while still tasting bright and citrusy. I use it on pancakes and biscuits, and I stir it into Greek yogurt. — Patty Catalano, Contributor

Make your own: Easy Blender Lemon Curd

On salads, I agree that ranch is not a condiment. But put in on a sandwich, dunk some pizza in it, or slather some veggies with a generous amount and, boom, it’s a condiment! It gets toddlers to eat nearly anything and delights grown adults. While any ranch will do in a pinch, Hidden Valley is the undisputed best. — Lisa Freedman, Lifestyle Director

I’ve tried so many brands of harissa, and Mina is the one you will always find in my fridge. Lately I’ve been really into coating my roasted root vegetables and winter squash with this North African chili paste and mixing a tiny bit into a pot of grains. I also include it in marinades for chicken and salmon, mixed with mayo for a sandwich spread, and stirred into creamy yogurt sauce. And if you want to kick up your basic breakfast casserole, don’t be shy about mixing a spoonful in with the eggs. — Kelli Foster, Associate Food Editor